Sweet and sour fish fillets
Published on: Wednesday, November 02, 2022
By: Jessie in the Kitchen
Text Size:

Tomato sauce, chilli sauce, lemon juice, and some vinegars are combined to make the sauce for this sweet and sour dish. 
FISH that was sweet and sour was originally a cheap street food that was sold at hawker stalls in Malaysia. Chinese cuisine has a huge influence on Malaysian cuisine. 

Fish cooked in a sweet-and-sour sauce is a common meal in Malay households. Consequently, some Chinese restaurants even add a few variations by using better quality fish and cooking it with suitable garnishing in a restaurant-style. 

Typically, grouper is used to prepare this dish. For making this great dish, you can alternatively use a whole Tilapia or other firm-fleshed fish.

However, deep-frying an entire fish requires skill, especially for a newbie. Sometimes, as soon as the fish was placed in the pan or wok, it became stuck to the pan.  The fish’s skin would break if it were moved once more. 

The size of the fish is first to consider whether it fits the wok. If the fish is too large, you may have to cut it in half and cook the head and tail separately.

So instead of frying the entire piece of fish, I decided to cut it into fillets that were just the right size for a sweet and sour fish dish. 

Normally, tomato sauce, chilli sauce, lemon juice, and some vinegars are combined to make the sauce for this sweet and sour dish. 

But I am using the sweet-and-sour sauce I usually make for my pork ribs.

Let us get all the ingredients to hand to make this tasty cuisine.


800g boneless grouper fillets

2 tsp salt

1 tsp white pepper

1 beaten egg

Some cornstarch for coating

Some cooking for frying the fish

Ingredients (sweet and sour sauce)

2 tbsp tomato sauce

2 tbsp chilli sauce

2 tbsp Thai chilli sauce

1 tbsp HP sauce

½ cup of Bombay onion cubed

1 cup of mixed red and 

green bell pepper

3 fresh baby corn 

3 tbsp of water.

Salt and sugar to taste


1. Lay the fish out on a cutting board, then use a kitchen knife to cut them into fillets that are 5 cm wide (diagonal). The fish will burn easily if the fillet is sliced too thin.

2. Combine the ingredients for the fish in a bowl, and then leave it to marinade for at least 30 minutes.

3. Coat each piece of fish individually with a beaten egg first, followed by cornstarch. Heat the oil up. Fish fillets are deep-fried till golden brown. Drain then set aside.

4. Over low to medium heat, sauté cubed onions in a pan or wok with a little cooking oil for 2 minutes. Add the baby corn and pre-cut red and green bell pepper. Mix and stir thoroughly for 1-2 minutes. Avoid overcooking vegetables.

5. Add the tomato sauce, THAI chilli sauce, HP sauce, and sugar.  The sauce and vegetables should be nicely combined. Add the fish fillets to the sauce and swirl well over high heat quickly and carefully to ensure that the fish is evenly coated for about 2 minutes.  Do not overmix.

These appetizing sweet and sour fish fillets with fiery red sauce are best eaten with steamed rice. ENJOY!!

Find me at:

Facebook: jessie_inthekitchen.

Instagram: jessie_inthekitchen.

Blogspot: http://jessiefoodinthekitchen.blogspot.com

Follow Us  

Follow us on            

Daily Express TV  

Food and Drink Top Stories